Prepare a medium-hot fire in a charcoal grill with a cover. Heat Sutter Home Shiraz wine in a small, fire-proof heavy sauce pan on grill until liquid begins to simmer; remove from heat. Add dried porcini mushrooms to the wine and stir with a fork to ensure all mushrooms are moistened. Allow mushrooms to reconstitute for at least 30 minutes. Gently squeeze excess liquid from mushrooms and, using a chef's knife, chop; set aside. In a small bowl, mix together mayonnaise and roasted red peppers. Cover and chill until ready to use. In a small bowl, mash feta cheese with a fork. Stir in kalamata olives; set aside. In a large bowl, gently combine ground lamb, porcini mushrooms, garlic, oregano, crushed red pepper flakes, salt and black pepper. Form into 6 equal patties in the shape of the bolo rolls with hands. Brush grill rack with olive oil. Place patties on grill, cover, and cook for 4 minutes. With spatula, turn patties over and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, place bolo rolls, cut side down, on outer edges of grill to lightly toast. Spread roasted red pepper mayonnaise over the bottom roll halves, and kalamata feta over the top halves. Layer bottom rolls with burger, soppressata, spinach leaves, tomato slices, and roll tops.